Chocolate-Hazelnut Shortbread Squares

Lisa W: These were a really good blend of decadent chocolate with a crunchy shortbread, a really nice balance. I enjoyed these cookies on a rainy miserable cold day with coffee and they completely brightened my day (I gave the rest to my co-workers who devoured the remains).

Susan Noble: Santa Got Drunk! If you like fudge to taste like Frangelico, these are for you! Bgluig layer of alcoholy-fudge on top. Santa would never make it back up the chimney.

Carl: These were a little fussy to make, but the result was worth it. Small but potent, more fudge than cookie. (One small tweak: found I had less cream on hand than I thought, so I used half cream and half milk. Don't think it made a difference.)

Kathleen: A wonderful cookie. Easy to make, using quality ingredients, it has a smooth truffle texture and light crust. The toasted hazelnuts added a nice nut flavor that the Frangelico alone could not give. Will make them again for sure!!

Melissa D: I subbed rum for the frangelico which worked fine. Great combo of sweet & salty, these make nice gifts!

Paula: In three words: CHOCOLATE CHOCOLATE hazelnut. Advice: Double the shortbread and add ground hazelnuts for the same amount of topping to make this more cookie-like.

Beth B: I was not sure these cookies would work since the amount of shortbread seemed scant, but these really are a rich, delicious cookie. They'd be perfect with a cup of coffee.

Chelsea: This is a good cookie with a nice mixture of a crumbly bottom with a rich, smooth chocolate truffle topping. You could customize the truffle portion of this cookie by substituting your favorite nut, combining semi-sweet chocolate with the bitter sweet or adding your most loved ingredient to pair with chocolate.

Teresa: Other than having to do some extra fussing to melt the chocolate (done by zapping it in the microwave for a minute), this recipe is easy and great! The dark chocolate and hazelnut liqueur definitely give these bars some sophistication.